Creamy Scalloped Potatoes - Butter Busters^ Recipe
Yield: 12 ----------Recipe by luhu.jp
Ingredients:
6 large: Potatoes,
2 each: Tb liquid Butter Buds,
2 cup: Mock sour cream or fatfree,
1/3 cup: Crushed Pepperidge Farms,
-sour cream,
-seasoned cubed style,
2 cup: Nonfat Cheddar cheese,
-stuffing,
-grated,
**MOCK SOUR CREAM**,
1/4 cup: Diced onions,
1 each: Ct, (16oz) nonfat cottage
3 each: Tb skim milk,
-cheese,
1/2 t: Lite salt, optional
2 each: Tb lemon juice,
1/4 t: Ground black pepper,
2 each: Tb plain nonfat yogurt,
Directions:
For mock sour cream: Blend ingredients in blender until smooth (makes
2 cups) Boil potatoes until tender. Remove from hot water, drain and
cool slightly. Peel and slice very thin. Set aside. combine sour
cream, cheese, onions, milk, salt and pepper. Mix the potatoes and
sauce toghether. Spoon into a 13 x 9" glass casserole dish that has
been sprayed with nonstick cooking spray. Combine Butter Buds and
stuffing and sprinkle over top. Bake at 350F. for 30 minutes or until
hot and bubbly. Per serving: 149 cal., 0.2g fat (1%), 0mg chol., 2g
fiber, 7g pro., 22g carb., 135mg sod. Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95
Source from luhu.jp
2 cups) Boil potatoes until tender. Remove from hot water, drain and
cool slightly. Peel and slice very thin. Set aside. combine sour
cream, cheese, onions, milk, salt and pepper. Mix the potatoes and
sauce toghether. Spoon into a 13 x 9" glass casserole dish that has
been sprayed with nonstick cooking spray. Combine Butter Buds and
stuffing and sprinkle over top. Bake at 350F. for 30 minutes or until
hot and bubbly. Per serving: 149 cal., 0.2g fat (1%), 0mg chol., 2g
fiber, 7g pro., 22g carb., 135mg sod. Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95
Source from luhu.jp